Simple Chickpea Salad With Greek Vinaigrette
This simple chickpea salad recipe is full of flavor, filling, and can be made in about 15 minutes. It's light, refreshing, and hits the spot on a hot summer day!
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Servings: 4
Equipment
Ingredients
Salad Ingredients
- 1 15.5 ounce can of chickpeas
- 1/2 cup English cucumber, diced
- 1/4 cup yellow pepper, diced
- 1/4 cup sun-dried tomatoes in olive oil, chopped
- 2 scallions, thinly sliced
- 2 tbsp chopped Italian parsley
- 1 tbsp capers, drained
Viniagrette Ingredients
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tbsp lemon juice
- 2 tsp Dijon mustard
- 1/2 tsp dried oregano
- 1/2 tsp Monkfruit sweetener
- 1/4 tsp cumin
- 1/4 tsp Aleppo pepper
- 1/4 tsp smoked paprika
- 1/4 tsp sea salt
Instructions
- In aalrge bowl, add all of the dressing ingredients. Whisk to combine.
- Add all remaining ingredients to the bowl.
- Gently toss the coat of all of the ingredients.
- Taste, and adjust the salt pepper.
Notes
Store in an airtight container in the fridge for up to three days. As mentioned above, the cucumber will start to lose its texture after two days, but I ate the rest on day three and thought it was fine.